Roasted Veggie Pizza on Pita

Here's a quick and easy homemade pizza recipe on pita. It saves you the time of making the dough, but still allows for a homemade feel. You can make this pizza with any assortment of your favorite roasted veggies.

delicious, quick, homemade pizza

Roasted Veggie Pizza on Pita
1 small aubergine, sliced
1 medium courgette, sliced
1 red onion, cut into small wedges
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. thyme
1/4 tsp. black pepper
4 individual pizza bases or pieces of pita bread
150 ml tomato sauce

• Preheat the oven to 425°F/220°C/Gas Mark 7.
• Combine the vegetables, oil, vinegar, thyme and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes or until the vegetables are tender. Set aside.
• Place the pizza bases or pita bread on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each base or pita then top with the roasted vegetables. Bake for 10 to 12 minutes.

Makes 4 servings
Recipe from PETA - People for the Ethical Treatment of Animals

Vegan Carrot Spice Muffins

Levi loves muffins, and they make the perfect healthy snack, so I'm always on the lookout for new muffin recipes. These turned out to be light, fluffy and delicious.

Levi approved!

Vegan Carrot Spice Muffins

Recipe from oh she glows (Adapted from FFVK)
Yield: 12 muffins
Dry:

• 1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)
• 1/4 cup natural sugar
• 1 tbsp ground flax seed
• 1 tsp baking powder
• 3//4 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp kosher salt

Wet + Mix-ins:

• 1/3 cup + 2 tbsp pure maple syrup
• 1/3 cup unsweetened applesauce (oil replacer)
• 1/2 cup coconut milk OR yogurt - I used almond milk
• 1/4 cup + 3 tbsp water
• 1.5 tsp pure vanilla extract
• 1.5 cups grated carrots
• 1/2 cup raisins, soaked in water and drained
• 1/3 cup chopped & toasted walnuts (optional)

Directions:
1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

Read more: http://ohsheglows.com/2011/04/11/vegan-carrot-spice-muffins-for-grandpa/#ixzz2QAT2FSD9